Pumpkin Chili Soup

Ingredients

1 large butternut pumpkin or 2 smaller ones
1/6 bunch of parsley
1 red chili (This makes it quite hot - don't add the chili if this is for people who have a low tolerance for hot food, or if there is a mild tolerance use half of the chili.)
1/2 bunch of spring onion (green tops only for low FODMAP)
Dash of oil (you could use garlic infused olive oil)
500 ml of chicken or vegetable stock - I used Sue Shepherd's low FODMAP stock.  (Obviously, use vegetable stock if you are making this vegetarian/vegan.
1 cup of almond milk (you could use coconut or soy if you need it nut free)
1/4 teaspoon paprika
2 pinches of salt - optional

 Method
Wash all veggies
Put the parsley, chili and spring onion in the bellini and blitz for 20 seconds starting on speed 5 and going up to speed 7.
Peel and chop up the pumpkin into small cubes.
Add the pumpkin, stock, oil, paprika, salt and almond milk.

Cook on speed 1 at 100 degrees for 30 minutes
Using a tea-towel on top of the lid to prevent any blow out slowly increase the speed from 3-6 - but wait until it has cooled somewhat so you don't accidentally get 2-3 degree burns!  Alternatively, leave this step out, and just let it take it's time to break the pumpkin up by stirring.
Cook again on speed 3 at 90 degrees for another 10-30 minutes with the clear top out to allow it to reduce.

Very yummy.  If you need to keep protein up add some cooked chicken to the soup when you serve it.

Serve with hot multi-grain toast.

Sweet Chili Chicken Nuggets

This chicken nuggets need a bit of refinement but if you're game to try now feel free to go ahead, and I'll modify this recipe down the track.

Ingredients

1/4 cup plain GF flour (you can use whole grain if you have it to make these lower GI)
1/2 cup rice crumbs
Pinch of salt
Sprinkle of parsley
*Sprinkle of garlic - Adding garlic here is not Low FODMAP.  If you need low FODMAP eliminate this step and use garlic infused olive oil.
1 teaspoon of paprika
1 sprinkle of black pepper
1-2 teaspoons of chili (mine wasn't very strong so you could add more or leave it with less for a non-spicy chicken nugget.
500 grams diced chicken breast (thawed)


1/2 cup Rice Malt  Syrup

Oil for frying - if you want low FODMAP use garlic infused olive oil.  Otherwise any other cooking oil will work.

Method

Mix all the flour and herbs together in a bowl until all your spices are well mixed in.

Melt your rice malt syrup either in the microwave (faster, but needed to be watched carefully and it started to harden like candy) or in a bain-marie (which will probably work better for this purpose).
As soon as your rice malt syrup is melted roll the chicken nuggets in it and transfer to the flour mix.
Coat in the flour and spice mix then transfer to the frying pan.

Cook immediately on high for about 6 minutes, then turn and cook for about another 4 minutes

As always with chicken check to make sure it is cooked before you eat it so you don't get food poisoning!  I usually break open one large piece to check the pink is gone, when I'm thinking they should be ready soon, as you don't want to over cook them either.

Serve with tomato sauce. - make sure it's a low FODMAP option for those who need it.  :)

Roast Capsicum and Semi-dried Tomato Dip

This dip is another great starter, and fairly easy if you just buy the ingredients from a jar, however if you had leftover roast capsicum that would also work quite nicely in here.

Ingredients:
1/3 cup roast capsicum
1/3 cup semi-dried tomato

Method:
Blend well with a stick mixer or in a blender.

If you're unsure about it you can sample it at this point to check you are happy with the taste combination.

Serve with crackers or veggie sticks.

Semi-Dried Tomato and Olive Dip

This is another favourite.  I love this stuff, and once you make it, I'm sure you will also love it.  Even my friend who doesn't like olives thinks this is great!

Ingredients:
1/4 cup high quality pitted olives  (You can buy non pitted and pit yourself if you prefer.)
1/4 cup semi-dried tomatoes

Method:
Blend with stick mixer or in a blender.
Check it's not poisonous and tastes okay.  ;)
Make more, because you ate it lots before the guests came...

Avocado Dip

This is one of my favourite recipes and very quick and easy:

Ingredients:

One ripe large avocado
One fresh spring Onion
Freshly ground salt and pepper to taste.

Method:

Mash the avocado with a fork, or you can blend it with a stick mixer if you prefer.
Finely chop the spring onion, again this can be pulverised by a stick mixer.
Add salt and pepper to taste.

Serve with crackers, veggie stick or whatever you so desire.  The only issue with this is that is disappears so quickly...  ;)